Marbled Rye Sourdough Recipe
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150g chocolate chips 2 large egg whites or 3 small 110g 65g sugar 50g all purpose spelt flour 20g blue corn flour or 20g hazelnut flour 2 tablespoons whole milk leaven.
Marbled rye sourdough recipe. Add to flour mixture. 200g all purpose spelt flour 2 tablespoons active sourdough starter 100 ml wate r dough. In this versatile new arrival german style rye sourdough provides the rich flavors of authentic german rye bread marbled with a classic san francisco style sourdough. Knead until smooth and gluten has developed add in water of flour as needed.
How to make chocolate marbled sourdough spelt bread. Gradually add 1 cup water beating until a soft dough forms. Marbled sourdough rye bread. I like to use cocoa powder to get a nice dark color eschewing any food coloring.
The cocoa powder also works as a great complementary flavor for the rye flour and caraway crust. And if you re not into sourdough baking no problem i cover the instant yeast version as well. Place one portion of dough into each bowl and turn to coat. Contrary to popular belief the dark swirl in a marbled loaf is not pumpernickel for an authentic way of baking german pumpernickel follow this recipe it s the same rye dough as the light swirl but made darker by adding a colouring agent.
Mix all ingredients except color either by hand or a stand mixer. Allow dough to rise until doubled in size about 1 to 1 1 2 hours. I could have just as easily called it swedish rye bread or aroma therapy bread for that matter takes the coveted baking bread smell to another level. Mix dark cocoa powder with remaining 1 tablespoon rye flour.
Turn out dough onto a lightly floured surface and knead dough until smooth and elastic about 10 minutes. In a separate large bowl combine all purpose flour rye flour butter cocoa molasses salt and yeast. This is my favorite rye bread recipe of all time. My aim with marble rye was to achieve an even and distinct swirl for maximum aesthetic impact when sliced.
Cover with a damp cloth or plastic wrap. Mix well heat water and oil to 120 to 130 f. For the light rye dough combine yeast 1 cup bread flour salt sugar and caraway seeds. In a large mixing bowl combine all of the ingredients except the cocoa rye flour mixture stirring until the dough comes together.
Knead cocoa mixture into one portion of dough until fully incorporated. It s made with caraway seeds and rye flour and without artificial flavors or colors. Blend at low speed. By hand gradually stir in rye flour and enough of the remaining bread flour to make a firm dough.
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